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Tuesday, March 18, 2014

Seared Scallops with Local Pohole Ferns and Lilikoi Puree

Here is our current scallops dish from the menu. It is a cumin and corriander dusted U10 scallop, with roasted bell pepper-potato puree, cilantro chimichurri and fresh lilikoi sauce. We serve it with local pohole ferns from our good friends at Hana herbs. Such a nice scallop dish.